Servesafe manager - Study guides, Class notes & Summaries

FOOD PROTECTION MANAGER CERTIFICATION EXAM |SERVESAFE FOR MANAGER EXAM |ACTUAL COMPLETE QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+ FOOD PROTECTION MANAGER CERTIFICATION EXAM |SERVESAFE FOR MANAGER EXAM |ACTUAL COMPLETE QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+ FOOD PROTECTION MANAGER CERTIFICATION EXAM |SERVESAFE FOR MANAGER EXAM |ACTUAL COMPLETE QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+ FOOD ...

ServeSafe Food Manager Exam Questions and Answers 100% Verified Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least A. 2 in (5.08 cm) B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm) - answerC. 4 in (10.16 cm) Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C) - answerA. 135°F (57°C) The manage...

ServeSafe Food Manager Exam Questions and Answers 100% Verified Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least A. 2 in (5.08 cm) B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm) - answerC. 4 in (10.16 cm) Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C) - answerA. 135°F (57°C) The manage...

ServeSafe Food Manager Exam Questions and Answers 100% Verified challenges to food safety - answertime - language and culture - literacy and education - pathogens - unapproved suppliers - high risk customers - staff turnover challenges to food safety: time - answerpressure to work quickly makes it hard to follow food safety procedures thoroughly challenges to food safety: language and culture - answerstaff may speak different language than you - cultural differences can change how people ...